Spicy Vermicelli and Wakame Soup
Spicy Vermicelli and Wakame Soup
Product used in this recipe
Ingredients
（2 servings）
- 20g dried vermicelli
- 25g naganegi (Japanese leeks), cut into rounds
- Dried wakame, as needed
A
- 60ml Chili Dashi Soy Sauce
- 270ml water
Directions
Rehydrate wakame with water in a bowl. Squeeze and drain well
Bring (A) to a boil in a pot. Add naganegi and vermicelli and bring to a boil again. Add wakame and remove from heat.
